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6.21.2011

Lettuce: the new bread?

My husband and I have always been fiends for lettuce wraps. Whenever we go to a veg-friendly Chinese restaurant we always seek out these juicy little appetizers. And since it's basically sauce and tofu rolled up into crispy air (because seriously, how many calories DOES lettuce have?), I don't feel nearly as guilty about pigging out.

The funny thing about our love of lettuce wraps?

We've never actually made our own.

So this week I set out on a mission to find the perfect blend of ingredients to make a super simple, but super delicious lettuce wrap.

And due to my fear of cooking with tofu (no, really, I only use it when microwaving or desserts are involved), I wanted to find something filling, yummy AND cheap. Did I mention cheap?

The answer? Chick peas. They're probably one of my go-to ingredients for anything lunch or dinner oriented because they're like little blank bean canvases. In the mood for Mexican? Sprinkle some taco seasoning on these puppies and you're set. Maybe a little Indian? Just add some curry and eggplant and you've got a mega tasty dish.

Needless to say, these woman-made lettuce wraps will be making several more appearances on our weekly meal plans.

Directions:
Cut up carrots and onions.
Line a saute pan with some oil and cook chick peas, shredded carrots, minced onion and garlic on low-medium heat.
Add seasoning and soy sauce.
Cook on low simmer for 10 minutes.
Cut head of lettuce in half or quarters (depending on how big or small you want your lettuce cup to be) and peel off layers, stacking them off to the side.
Add chick pea mixture to lettuce wraps and top with favorite Chinese-style sauce (we prefer a wasabi ginger one).
Wrap up and eat.
Don't forget your napkin, these bad boys are super juicy!